Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits
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Active Packaging for Various Food Applications
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Bioactive Peptides: Production, Bioavailability, Health Potential, and Regulatory Issues
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Non-Thermal Processing Technologies for the Dairy Industry
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Non-Thermal Processing Technologies for the Fruit and Vegetable Industry
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Wealth out of Food Processing Waste: Ingredient Recovery and Valorization
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Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries
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Flavor Development for Functional Foods and Nutraceuticals
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Handbook on Spray Drying Applications for Food Industries
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Flavors for Nutraceutical and Functional Foods
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